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Marlborough Rusks
From Cooking for profit, 1886
Serves 10
These crisped slices can be kept a long time.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories5.9 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium31 mg
Calcium2.4 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Water1.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 90. The excerpt below is the record exactly as published.
Marlborough Rusks. Make the common sponge cake — called eight-egg sponge cake in the index — and add to the mixture along with the flour one ounce carraway seeds
Cook this with the app: pantry check, scaling, and the assistant.